Rhubarb Crumble Pots
Layers of delicious creamy custard, whipped orange cream, rhubarb compote and toasted crumble topping.
Rhubarb Compote
- 250 g Rhubarb
- 50 g Caster sugar
Orange Cream
- 1 Orange
- 300 ml Double cream
Vanilla Custard
- 300 ml Whole milk
- 2 Eggs yolks
- 1 tbsp Caster sugar
- ½ tbsp Cornflour
- 1 Vanilla pod
Oat Crumble Topping
- 50 g Plain flour
- 40 g Cold butter
- 30 g Rolled oats
- 50 g Light brown sugar
Rhubarb Compote
Cut the rhubarb into 2cm pieces.
Place in a saucepan with the sugar, 25ml of water and cover with a lid
Cook for 15-20 minutes at 180°C until the rhubarb has broken down.
Place to the side and allow to cool.
Whipped Orange Cream
In a Bowl, whip the double cream until soft peaks.
Zest in the orange and fold until fully incorporated.
Vanilla Custard
Slice the vanilla pod in half and scrap out the seeds. Pour the the milk into a pan and add the seeds. Bring the milk just to a boil.
Remove from the heat and leave to cool slightly.
In a bowl, whisk together the egg yolks, sugar and cornflour until light and pale.
Gradually add the warm milk to the egg mixture.
Then pour the mixture back in the pan and cook gently for 15-20 minutes or until it thicken to your desired consistency. place to the side and allow to cool.
Oat Crumble Topping
Blend the flour and butter together in a food processor until it forms a breadcumb texture.
Add in the rolled oats and sugar and stir together until evenly distrubuted.
Place on a baking tray and cook for 30 minutes until golden and crisp.
Keyword cream, crumble, custard, dessert, orange, pot, rhubarb, vanilla